Monday, November 7, 2011
There are different kind of cobblers - some have more dense breading and others are more cake like. This is very cakey and very delicious. Dad polished off a large bowl and then took home the leftovers so it was a hit in this house!
This took about 5 minutes to throw together and then you just sit back and let it bake.
I do have to confess that I did not use fresh peaches... I subbed in canned. No one at my house seemed to notice or if they did, they didn't dare mention it :)
Instead of making the whipped cream, we just scooped Blue Bell Homemade Vanilla Ice Cream over top of the hot-from-the-oven cobbler. Heaven in a bowl!
Skillet Peach Cobbler
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1 1/2 cups crème fraîche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups)
1 cup peach preserves
1 cup chilled heavy cream
2 tablespoons sugar
Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12" castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45–50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.
Posted by Aimee ~ See Aimee Cook at 9:23 PM